Down-Home Chocolate Mayonnaise Cake

By norsegal8

Ingredients

• 1/3 cup unsweetened cocoa (nonalkalized, such as Hershey's)/
• 1 cup boiling water
• 1 teaspoon vanilla
• 3/4 cup mayonnaise
• 2 cups sifted cake flour
• 1 cup sugar
• 2 teaspoons baking soda
• 1/2 teaspoon salt

Preparation

Step 1

1. Preheat the oven to 350 degrees.

2. Grease 2 8-inch cake pans, line the bottoms with parchment paper; grease the parchment and flour the entire pan.

3. In a medium bowl, whisk together the cocoa and boiling water until smooth and cool to room temperature. Whisk in the vanilla and mayonnaise.

4. In a large mixing bowl, combine the remaining ingredients and mix on low speed for 30 seconds to blend. Add the chocolate mixture. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for 1 minute to aerate and develope the cake's structure. Scrape the batter into the prepared pans (it will be very liquid) and fill the pans only about 1/3 full.

5. Bake for 20 to 25 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink away from the sides of the pan only after removal from the oven. Allow the cakes to cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. Reinvert to protect the tops. Cool completely before wrapping airtight.